Raspberry Saffron Ingredients Fresh cream 130 gm Raspberry puree 130 gm Saffron 0.5 gm Milk coverture 650 gm
Raspberry Saffron
Ingredients Fresh cream 130 gm Raspberry puree 130 gm Saffron 0.5 gm Milk coverture 650 gm METHOD: Boil cream,sugar,glucose and puree then pour over the chocolate finally add soft butter, use for moulded chocolate
Strawberry Vodka Truffle
Ingredients Fresh cream 170 gm, Sugar 335 gm Strawberry puree 170 gm Liquid glucose 100 gm Butter unsalted 300 gm Milk coverture 500 gm Vodka 25 ml Method: Boil cream, sugar, glucose and puree, then add vodka, cook for two minutes, pour over the chocolate finally add soft butter, use for moulded chocolate.
Bailey's Latte Ingredients Fresh cream 400 gm White Coverture 1,000 gm Bailey’s liquor 210 ml Method: Blend well and serve. (Recipe courtesy executive chef Rayomund Pardiwalla, Movenpick Hotel and Spa Bangalore)
Caribbean Cooler Ingredients l 60 ml Vodka, l 15 ml coconut rum, l 60 ml cranberry juice, l 15 ml blue curacao
Method Pour ingredients into a shaker and shake well. l Scoop a tender coconut leaving only its shell and pour the mix into the coconut. l Garnish with a tulip and add a pretty pink/red paper cocktail parasol to complete the cocktail. (By Bar Manager Dennis D, Three dots and a dash)
For Pot De Creme Ingredients Cream 2 cups Milk cup Sugar 5 tbsp Egg Yolk 4 nos Salt 1 tsp Dark chocolate (chopped) 1-1/2 cups Olive Oil to drizzle Method In a pot, add cream, milk, sugar, egg yolk and salt and place it over the fire. On low heat, cook the mixture slowly until it reaches a temperature of 81C (just when the mixture starts to simmer). In a separate bowl, chop chocolate finely and keep aside. When the above mixture comes to 81C, pour it over the chocolate and gently mix. Once the mixture is homogeneous, strain it through a fine sieve. Then pour the strained mixture into desired moulds and allow it to set in the fridge overnight. For Caramel Popcorn Ingredients: l Act 2 popcorn (Butter flavour) 1 packet l Sugar 1 1/2 cups l Butter 1 cup Method Make Act 2 popcorn as per manufacturer’s instructions. In a thick bottom pan, add sugar and place it over the fire. Gently mix it until its amber in colour. Once it reaches this colour, take off flame, add in butter and mix well until butter is well emulsified. Pour the caramel onto the popcorn and mix it well until each popcorn is well coated with the caramel. To Serve Take the pot du crème glasses out from the fridge and top it up with the caramel popcorn and drizzle some olive oil and serve chilled. (Recipe courtesy Chef Girish Nayak, Monkey Bar)
